June 30, 2014

With
summer finally here, the markets abound with fresh herbs, making this season the
perfect time to transform those tender greens from mere garnishes into the
stars of your meals.Therefore, I’d like
to introduce you to this vibrant and vegetarian recipe of Spaghetti
with Parsley Pesto!

What
I really love about this summer dish, besides its sublime simplicity, is its daring
versatility.Although, basil is the main
player in the classic pesto, replacing it with the sturdy, more affordable and
available year-round parsley makes for a bright and balanced sauce.Swapping in walnuts (which I always have
lingering in my pantry) for almonds also works wonders.Tossing in some garlic instead of chives will
nicely boost the entire mixture.Lastly,
adding white cheddar in lieu of “the king of cheeses” never worked better.Needless to say, this recipe is wide open to
adaptations; personally, I prefer the parsley, flat-leaf or curly, whichever I
can get my hands on, but feel free to try it with basil or cilantro for a new
dimension and elegant transformation.

There’s
nothing labor-intensive about this meal; in fact, you don’t even have to cook
anything but the pasta, yet the flavors and nuances are complex and
sophisticated.The freshness and vivid
color of the parsley shine through.The
nuttiness of the almonds adds depth, while the subtle garlicky aroma fades
quietly in the background.The floral
olive oil and the mild sharpness of the cheese enhance the herbal notes and make
this dish mighty successful.Enjoy and
Happy Fourth of July!